Fall flavors are packed into this scrumptious, seasonal Fall Citrus Maple Salad 😍
1 cup butternut squash, diced and roasted
1 Tbs. Big Horn Extra Virgin Olive Oil pinch salt
1/3 cup dried cranberries
1/3 cup roasted pepitas
2 cups baby arugula, roughly chopped
4 oz. crumbled feta cheese
Pre heat oven to 425 degrees F. Mix squash with olive oil and sprinkle with salt to taste. Bake for 15 minutes, turn and bake another 15-20 minutes until golden brown and tender. Cool.
Maple Balsamic Vinaigrette:
1/4 cup Big Horn Blood Orange Olive Oil
1/4 cup Maple Balsamic Vinegar
2 tsp. mustard
1/4 tsp. sea salt Black pepper to taste
Combine dressing ingredients. Set aside. In a bowl add the cranberries, pepitas, cooled butternut squash. Pour the dressing and toss together. Add in the chopped greens. Plate salad and top with feta cheese. Enjoy.